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Monday, May 4, 2009

Herb Rolls

Among many other stuff that I shopped for in Bangalore,this one takes the cake,literally!!I’ve been looking for a book exclusively on cakes for a long time and I hit jackpot when I chanced upon this.I’m engrossed in the book whenever I can and I dream of recreating at least a few recipes from the book,if not all.

I loved the Spiral herb bread recipe and picture and wanted to make it.I had my share of Masala/Khara bread and buns and Potato buns from Iyengar Bakery in Bangalore,so I was not exactly longing to make/have it.But something about the picture kept calling out to me.I decided to try it anyway.As I was about to make it,I changed my mind and followed this recipe and tweaked it to match the master chef’s recipe.

The limited baker that I am,I had no hopes of shaping the dough into several beautiful and intriguing shapes.A simple google search provided me a lot of guidance in shaping the dough,but I decided to go ahead with a simple braid.Even though it looks far from perfect,I love the way it looks:).

Herb Rolls

Ingredients

Flour – 1 cup

Whole Wheat Flour/Atta – ½ cup

Oil – 1 ½ tbspYeast – 1 ½ tbspSugar – 1 ½ tbsp

Salt – ¾ tsp

Boiling water – ¼ cupMilk – ¼ cup

Dried herbs - 1 tbsp

Method

In a huge mixing bowl,add oil,salt and sugar.Add boiling water and stir till the sugar dissolves.Add the milk now so as to make the water warm.Add yeast,mix well and keep aside for 10 minutes for the yeast to froth.Add the flours,herbs and knead into a smooth dough.Place the dough in a greased bowl and cover with a damp muslin cloth.Allow to rise until double in size[about an hour].

Punch down the dough and take three equal portions and roll each one into a cylinder.Twist the three rolls into a simple braid and cover and keep aside for the second rise.Preheat oven to 200*C and bake for 20 minutes or till the rolls become golden brown and sound hollow when tapped.